Barbecued Duck

Preparation info

  • Difficulty

    Easy

  • Yield:

    2 to 4

    Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

Method

  • Prepare a charcoal grill and have it ready. The coals must be white-hot but not overly plentiful, or the duck will cook too fast. Arrange the grill 6 to 8 inches above the coals.
  • Place the duck pieces on a flat surface and use a sharp knife to cut away the excess, peripheral skin fat that surrounds the pieces. Discard the fat. Place the pieces skin side up and pound them with a flat mallet. This will help the pieces to lie flat on the grill. Sprinkle the pieces with salt and pepper to taste.
  • Marinate for about an hour in the barbecue sauce. Remove and place the duck, skin side down, on the grill. Cook, basting often and turning the duck pieces as often as necessary, until the skin is crisp and the flesh is cooked. Cooking time should be about 40 minutes, more or less. Do not overcook or the flesh will be tough and dry.